|Scallion||1 , cut into 1 inch sections|
|Garlic||1 Clove (5 gm)|
|Bamboo shoot||1⁄2 , sliced|
|Soy sauce||7 Teaspoon|
|Pork fat||1⁄4 Pound, cut into small slices|
|Chicken stock||1 Cup (16 tbs)|
Wash the fish but do not remove the head and tail.
Score the sides about 1 1/2 inches apart and 1 inch deep.
Heat a pan with the oil and when it is hot, saute the fish for 3 minutes on one side and 2 minutes on the other.
Add the ginger, scallion, garlic, mushrooms, bamboo shoots, salt, soy sauce, sherry and fat pork, and slowly the stock.
Turn the heat high; add sugar and anise.
When the liquid starts to boil, turn the heat low and cover.
Simmer for 20 minutes and serve very hot in a shallow bowl.